Broccoli, Onion & Dill Frittata with Gruyère

Among the most classic of brunch offerings, omelettes, quiches, and frittatas are also some of the most versatile. Healthy, light and delicious, this low-carb Broccoli, Onion & Dill Frittata with Gruyère is simple to prepare and delicious to make anytime of the year. Italy's version of the Spanish 'tortilla', the frittata is a thick, hearty open-faced omelette with an egg base, and contains more or less anything you like: herbs, vegetables, cheeses, meat, seafood or even pasta. The beautiful thing about frittatas is that there are endless flavour possibilities. They are cooked over very low heat on a stove, or in an oven, until the underside is set and the frittata is beautifully puffed up. 



Broccoli, Onion & Dill Frittata with Gruyère
Serves 4

8 large eggs
1 cup grated Gruyère
1 small onion, finely chopped
1/4 head of broccoli, florets only, cut into small pieces
2 tbsp chopped fresh dill, plus more for garnish
2 tbsp vegetable oil
salt & white pepper


Whisk the eggs in a large bowl and season with salt and pepper. Stir in the grated cheese and chopped dill, and set aside. In a medium non-stick sauté pan, heat 2 tablespoons of oil over medium-high and cook the onions until translucent, about 5 minutes. Then add the broccoli florets, season with salt, pepper, and sauté stirring frequently until the vegetables have softened, about 4-5 minutes. 

Preheat the oven to 425°F. Pour the egg and cheese mixture over the vegetables and stir to combine. Reduce the heat to medium-low, sprinkle with a little more dill, then cover and cook for 15-20 minutes until the frittata has set around the edges and the middle is cooked through. If the top is still runny, place the sauté pan in the oven uncovered for 2-3 minutes, until the surface is set. Serve while hot with a glass of fresh squeezed orange juice with a splash of sparkling wine for a delicious start to a Sunday morning.